Par baking simply means you bake the dough partially—just until it’s set but not browned. You pull it out before the cheese and toppings ever touch it.
It’s like when you preheat a pan for searing chicken, or when you toast bread before making a sandwich. You’re just giving the crust a fighting chance to be crispy, not sad and soggy.
This little step is the difference between a pizza that droops like a wet napkin and one that snaps when you bite into it. Trust me, your taste buds will thank you.
